Preparation method of Gewasi beverage

A production method, kvass technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of instability between batches, high cost, low degree of mechanization, etc., to achieve product The effect of stability between batches, fast fermentation speed, and not easy to infect bacteria

A production method, kvass technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of instability between batches, high cost, low degree of mechanization, etc., to achieve product The effect of stability between batches, fast fermentation speed, and not easy to infect bacteria

CN103409283AActive Publication Date: 2013-11-27HARBIN CHURIN BEVERAGE TECH CO LTD
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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] specific implementation plan

[0010] Grind 1,000 grams of barley malt, add 5,000 grams of water to adjust the slurry, saccharify at 60°C for 5 hours, filter and dilute to make a concentration of 4B X Then add 0.1% hops and boil for 15 minutes, cool to 45°C, add 0.01% Lactobacillus germanus subsp. liquid.

[0011] Add 1000 grams of bread crumbs to 5000 grams of water to make slurry, adjust the pH of the solution to 4.5 with lactic acid, then add glucoamylase at a rate of 100 units per gram of bread crumbs, saccharify at 60°C for 5 hours, filter and dilute The post-production concentration is 3B X The saccharified liquid was cooled to 18°C ​​and added with 0.1% beer active dry yeast, and anaerobically fermented at 18°C ​​for 10 hours to obtain the bread bran fermentation liquid.

[0012] The finished product is obtained by mixing equal volumes of wort fermented liquid and bread bran fermented liquid, filtering, sterilizing, blending, and filling with carbon dioxide at...

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Abstract

The invention belongs to the technical field of beverage processing and relates to a preparation method of a Gewasi beverage. The preparation method comprises the following steps of preparing a wort fermentation broth and a breadcrumb fermentation broth, carrying out isometric mixing of the wort fermentation broth and the breadcrumb fermentation broth, and carrying out filtration, disinfection, blending and carbon dioxide-filling low-temperature pressure-maintaining loading. The preparation method urilizes lactobacillus bulgaricus and beer yeast to ferment a barley malt saccharified liquid and a bread saccharified liquid. The lactobacillus bulgaricus and beer yeast ferment are respectively under optimal conditions so that a fermentation rate is fast and a mouthfeel is good. Compared with preparation methods of the traditional Russian Gewasi beverages, the preparation method provided by the invention has the advantages of stable batch product quality, difficult bacterial infection, low cost, convenient operation and industrial production easiness.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a method for preparing a kvass beverage. Background technique [0002] Kvass is a transliteration of Russian, which means romantic days. It originated from Russia and is known as the world's four major national drinks along with American Coke, German beer, and Bulgarian Buza. Kvass beverage is a fermented beverage. It was introduced from Russia to Northeast my country at the beginning of this century. It is loved by the people for its unique flavor. Kvass drink contains protein, amino acid, sugar, yeast, multivitamins, lactic acid and carbon dioxide, etc. It is moderately sweet and sour and rich in nutrition. and other health effects. The production process of Russian kvass beverage is a secondary fermentation method, that is, the dough is fermented and baked into bread for the first time, and the bread is dried, crushed, saccharified with water, ferment...

Claims

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Application Information

Patent Timeline
27 Nov 2013
Publication
CN103409283A
IPC
C12G3/02; C12G3/04; C12R1/225; C12R1/865
Inventors
吕庆茂